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Sole a la Meuniere

4 8-ounce sole fillets
2 Sticks unsalted butter
All-purpose flour
Salt and white pepper; to taste
6 tb Lemon juice
1 tb Parsley; minced
1 tb Minced shallot

Season fillets with salt and pepper. Dust fillets in flour and shake off excess.

For each fillet, heat 1 tablespoon of butter in a large skillet. When foam subsides, sauté sole 2 - 3 minutes on one side until brown.

Carefully turn and brown on other side 2 - 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish.

Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice. Pour over fish and serve.

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